Homemade Moist Carrot Cake Recipe
Indulge in the ultimate comfort dessert – a homemade moist carrot cake that’s perfectly spiced and loaded with carrots, pineapple, and nuts. This classic treat is easy to make and a guaranteed crowd-pleaser for any occasion.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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Dry Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Wet Ingredients:
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup light brown sugar
- 4 large eggs
- 2 tsp vanilla extract
Additional Ingredients:
- 3 cups finely grated carrots
- 1 cup crushed pineapple, drained
- 3/4 cup chopped walnuts or pecans (optional)
- 1/2 cup shredded coconut (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare cake pans.
- Prepare dry ingredients: Whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- Mix wet ingredients: Beat oil, sugars, eggs, and vanilla until combined.
- Combine and fold: Stir in dry ingredients, then fold in carrots, pineapple, nuts, and coconut.
- Bake: Divide batter, bake for 30–35 minutes until done.
- Cool and frost: Cool cakes before frosting with cream cheese frosting.
Notes
- For added flavor, toast the nuts before folding them into the batter.
- This cake pairs beautifully with cream cheese frosting and can also be made as cupcakes or a sheet cake.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 33g
- Sodium: 270mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
